NUTRITIONAL INFO FOR THE [POST_TITLE]
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
352.9g
Protein
242.5g
Fat
102.5g
Calories
3304.1 cals
This Post Has 9 Comments
Love the recipe but I think the macros on the website and actual recipe are different…
whoops. one is for 5 servings and the other is for 6. should be fixed now
Great recipe!! however the serving size is still different. It says 6 in the instructions but it says 5 per serving at the top on the website.
whoops, fixed now
Great recipe, would definitely make it again!
Thank you 😎
I needed to use up some scrap veggies (cabbage, carrots, and onions) and decided to give this a try. This was the best and easiest Pad Thai I’ve ever made. Only thing I did different was air fry the chicken breasts instead of boiling them. Thanks for another winner!
I’ve made this several times. I substitute Thai Peanut Sauce in jar from grocery store for peanut butter for added flavor. Also, sometimes I’ll add tablespoon of sriracha sauce for extra kick. And I’ve make it with ground chicken which saves a little some time. If you use long noodles you may want to chop them in half before mixing to make it easier to serve. And you’ll want to use a very large skillet for mixing it together because I always have spillage while mixing.
How long do I reheat?